0 added
Item price
£1.50Price per unit
£1.50 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Peel and core the pineapple, then slice into 2cm rings. Cut each ring in ½ to make half-moon shapes. Sprinkle the sugar evenly into a 20cm ovenproof frying pan and melt over a medium-low heat, without stirring. Tilt the pan occasionally so that the sugar melts and caramelises evenly. Once it has become a golden caramel (8-10 minutes), carefully add the pineapple rings (it may spit slightly). Add the cubed butter, sea salt and crushed peppercorns, if using. Cook the pineapple for around 2 minutes on each side until golden. Remove the pan from the heat and allow to cool.
Preheat the oven to 220°C, gas mark 7. Lay the pastry over the caramel pineapple in the pan, then trim it using the edge of the pan as a guide, tucking it inside the edges, around the fruit. Bake for 25-35 minutes until dark golden and puffed up. Remove from the oven, let stand for 5 minutes, then carefully turn out onto a serving platter. Serve with coconut or vanilla ice cream, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,644kJ/ 392kcals |
---|---|
Fat | 17g |
Saturated Fat | 11.1g |
Carbohydrates | 53g |
Sugars | 33.9g |
Fibre | 2.5g |
Protein | 3.9g |
Salt | 0.8g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.50Price per unit
£1.50 each0 added
Item price
£2.50Price per unit
£2.50/kg0 added
Item price
£2.25Price per unit
£9/kg0 added
Item price
£1.95Price per unit
£13/kg0 added
Item price
£2.90Price per unit
29p/10g0 added
Item price
£2.50Price per unit
£7.82/kg0 added
Item price
£3.40Price per unit
68p/100ml